Black bean soup and chive blossoms
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Black bean soup and chive blossoms
  Soups    Stews    Beans  
Last updated 6/12/2012 1:08:58 AM. Recipe ID 35685. Report a problem with this recipe.
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      Title: Black bean soup and chive blossoms
 Categories: Celebrity, Soups, Stews, Chowders
      Yield: 6 Servings
 
MMMMM----------------------BLACK BEAN SOUP---------------------------
      1 lb Dried black beans
      1 tb Unsalted butter
      1 c  Finely chopped wild onions
      3    Garlic cloves; peeled and
           -crushed
      1 ts Salt
    1/4 ts Black pepper
     10 c  Water

MMMMM------------------HOMEMEADE TORTILLA CHIPS-----------------------
      4    Corn tortillas; (6"
           -diameter)
      1 c  Sunflower oil
    1/2 c  Coarsely ground blue
           -cornmeal
           Purple chive blossoms;
           -chopped chives and sour
           -cream for garnish
 
  Soak the beans overnight in water to cover. The next day, drain the
  beans. Melt the butter in a large saucepan over medium heat, add the
  wild onions and saute until translucent, about 3 minutes. Add the
  garlic, saute 1 more minute, and add the drained beans, salt, pepper,
  and 4 cups of the water. Bring to a boil over high heat, then reduce
  the heat and simmer, covered, 30 minutes, stirring occasionally to
  avaoid burning the beans.
  
  Add 4 more cups water and cook, uncovered, another 30 minutes, again
  stirring occasionally.
  
  Add the remaining 2 cups water and cook 20 minutes, until the beans
  are soft but still firm.
  
  While the beans are cooking, prepare the tortilla chips. Stack the
  tortillas on a work surface. With a sharp knife, cut the round
  tortillas into 3 interlocking triangles.
  
  Heat the oil over medium hihg heat in a skillet until it is very hot
  but not smoking. Carefully place each tortilla triangle in the oil;
  be careful of splatters. Allow the tortillas to cook 30 seconds and,
  with a fork, turn the tortillas over, then repeat the process with
  the remaining tortillas.
  
  Remove the chips from the oil and dip a corner of each chip into the
  blue cornmeal. Place on a paper towel to drain off excess oil.
  
  Garnish the soup with the chips, purple chive blossoms, and chopped
  chives. Serve hot with the sour cream on the side.
  
  >




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Recipe ID 35685 (Apr 03, 2005)

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